Quinoa Pasta Salad with Roasted Artichokes and Pesto
Polish Dogs and Mac 'n Cheese
Pesto Rice & Beans
Strawberry, Chicken, and Poppy-seed Dressing Salad
Mediterranean Chickpea Salad
2 cups chickpeas (garbanzo beans), cooked and rinsed
1 cup cherry tomatoes, cut in half
2 cucumbers, chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh oregano, finely chopped
1/3 cup crumbled feta cheese
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
salt and cracked black pepper, to taste
1. In a large prep bowl, combine the first six ingredients.
2. Add the lemon juice and olive oil and toss together to combine and coat thoroughly.
3. Season to taste with salt and freshly cracked black pepper. Transfer to a serving bowl and serve.